FCOS 415 — Management of Food Service Systems
Family and Consumer Sciences · University of Ghana
The course aims at enabling the student to have a comprehensive appraisal of all elements involved in good management of food service systems. Areas to be covered will include food service systems and their development; food service organization and management - This will include discussions on Theories of organization; Types of organizations; Functions of management, Tools of management, Scheduling of employees, and Work improvement; Personnel Management - The employment process involving recruitment and Selection; the worker on the job with emphasis on orientation, training, work standard and productivity, performance, promotion and transfer, routine supervision and decisionmaking; Cost Control - Factors affecting cost control such as Food costs, Labour costs, Operating and other expenses, Records for control including Procurement and receiving records, Storage and storeroom, control, Production and services, Dining room records, Cash transaction, Operating and maintenance, and Personnel cost control records; Reports as a Management Tool including Budget planning, Financial reports, and Annual reports.
- Credits
- 3
- Level
- Level 200
- Semester
- Semester Two
Other courses on this programme
- FCOS 201 — Child & Adolescent Development
- FCOS 202 — Introduction to Fashion Design
- FCOS 203 — Task Performance Management
- FCOS 204 — Adult Development
- FCOS 206 — Principles of Foods
- FCOS 208 — Human Physiology
- FCOS 212 — Concepts of Family Resource Management
- FCOS 214 — Foundations of Early Childhood Education
- FCOS 315 — Textiles and Apparel Product Development
- FCOS 317 — Evolution of Fashion
- FCOS 319 — Meal Service and Table Etiquette
- FCOS 322 — Family Food Security
Practising FCOS 415 with Questora
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).